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Tuesday, November 10, 2009

I know I'm way late once again in making a post. I'm leaving for India this weekend and when is a better time to shop than now. Have shopped till I dropped :).
Busy with all the packing and the excitement is driving me crazy. Will be visiting my sister, in Dubai, for 2 weeks and then, off I fly to India where family, weddings and good weather wait for me. Glad to leave winter behind. Looking forward to mom's food and loads of fun.

I'll be gone for a good 3 months, but, I think, I will pop-in here, once in a while to make new posts.

Before I bid adieu , I thought I'll post one more recipe. Mouth-watering Ela ada. It's a very popular snack from Kerala. Can be served for breakfast too.

I had searched the whole of Saint Louis for banana leaves and finally found some frozen banana leaves at an asian food market. I was so excited because I have been longing to make ela adas.

For those of you who can't find banana leaves, you can substitute it with parchment paper.
Ciao!

Ingredients: (Makes 5 adas)

Rice flour - 1-1/2 cups

Hot water - 1-1/2 cups

Salt - to taste

Banana leaves or parchment paper.

Ingredients for for filling:

Grated coconut - 1-1/2 cups

Jaggery - 1/2 cup ( or according to taste)

Cardamom powder - 1/4 tspn

Directions:

Clean banana leaves with a wet cloth. Then place them over low heat for about 10-20 secs to season the leaf. Set aside( If using parchment paper avoid this step)

Directions for making the rice dough:

In a pan slightly roast rice flour.

Then add hot water with salt and stir well.

Take off heat. Cover and set aside to cool a while.

When slightly cool, knead it to make a soft dough. Cover and let it rest.

Directions for the filling:

In a skillet, over medium heat, melt the jaggery with a tablespoon of water.

Strain this melted jaggery and get rid of the dirt left at the bottom.

Return the strained jaggery to the pan and add the grated coconut. Cook for 5- 10 minutes over medium heat, stirring constantly. When the mixture starts to thicken, remove from heat and cool till it reaches room temperature.

Directions to make Ela Ada:

Cut the banana leaves or parchment paper into small, 20 cm squares.

Divide the rice dough into 5 equal parts

Spread one ball of rice dough evenly on the banana leaves/parchment paper; use your hands to spread the rice dough as thin as possible leaving a 1 cm margin on all sides. ( See pic)

Place filling on one side of the spread dough. (see pic)

Fold the leaf/parchment paper in the middle and press the sides to seal the ada well.

Take an idly steamer and add water to it and place on medium heat.

Place the leaves / parchment paper flat on the idly mould trays and steam in the idly steamer for 15 to 20 minutes.

Once the adas are steamed and cooked, peel of the leaf/parchemnt paper and serve with some hot tea or coffee. Ela ada can be served hot or at room temperature
Enjoy!!!!!!!!